1. Chef I

2.  An estimated 80 million Americans suffer from food-borne illness (food poisoning) every year.  Food-borne illness may be mild (1-2 days) or severe (hospitalization or death).  Children, pregnant women, elderly & people with chronic illness are most at risk

3.  Most food-borne illness can be traced to harmful microorganisms – tiny living creatures visible only through a microscope.  Poor food handling practices allow harmful micro-organisms to grow and spread.

4.  40% improper cooking of foods  21% holding time for food (time between prep and serving of food)  20% infected persons touching food  16% inadequate cooking of foods  16% improper food storage  12% inadequate heating of food  11% contaminated  7% cross contamination  7% improper cleaner used  4% use of leftovers

5.  1. Food- high in protein  2. Acid – Ph 4.6 or higher  3. Temperature – 40 degrees to 140 degrees (DANGER ZONE)  4. Time – at least 4 hours to allow enough bacteria growth to cause illness  5. Oxygen – aerobic or anaerobic (grows in oxygen or in the absence of oxygen)  6. Moisture – thrives in moist environments

6. (defined as a food item that would support rapid bacterial growth)  Any food of animal origin  Any plant origin that has been heat treated  Any untreated foods (melons, sprouts)  Synthetic foods (cream fillings)

7. So…how can we prevent & reduce the chances of bacteria growth while cooking in this class?

8.  1. Avoid handling food when you are ill, or if you have cuts or sores on your hands.  Wash hands before food preparation, after sneezing, coughing, using rest room, touching face or hair, and handling raw meat/eggs.  Keep hair away from face.  Wear clean clothes/apron (dirty clothing carries bacteria)  Avoid tasting food while cooking – licking of fingers is prohibited.

9.  Use hot, soapy water on dishes  Don’t wipe hands on dish towel – use paper towels so dishes don’t get bacteria.  Sanitize & wash cutting board that has had meat before cutting anything else (cross contamination)

10. Danger Zone: 40-140 degrees  Keep cold foods at 40 degrees F or below.  Keep hot foods at 140 degrees or higher.  Thaw frozen foods in the refrigerator (not on the counter)  Maintain the refrigerator temperature at 38 to 40 degrees F.

11. (letting micro-organisms from one food get into another)  Keep work areas clean  Keep raw and cooked products separate during food preparation.  After using cutting boards and tools for cutting raw meat or eggs, wash thoroughly and disinfect.  Never place cooked meat on a plate that held raw meat.  Store fresh meat products on trays on the lowest shelf in the refrigerator.

12. Cooking food is not only to enhance flavor but it also helps to kill bacteria Proper cooking temperatures  165 degrees and above- chicken, pork, leftovers  155 degrees and above – ground beef (minimum)  145 degrees and above – lamb, fish, beef, eggs  130 degrees and above – rare roast beef and sushi